Kacchhi Haldi Matar ki Sabzi

Published On October 28, 2016
In Article
By Sandhya Harsh
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Prep Time
8 mins
Cook Time
20 mins
Difficulty Level
Advanced

Ingredients

Raw Turmeric/Kacchhi Haldi - 250 gms
Peas/Matar - 50 gms
Carrot/Gajar - 100 gms (optional)
Cauliflower (optional)- 50 gms
Ghee - 250 gms
Curd 250 gms
Salt as per taste
Red chili powder - 1 1/2 tspn
Coriander/Dhania powder - 1 tspn
Green chilies chopped - 1
Fresh coriander chopped- handful for garnishing
Ginger/Adrak - Grated 1 tspn
Heeng or Asafoetida - 1 pinch
Jeera/Cumin - 1 tspn
Tej patta/Bayleaf, badi Elaichi - Optional

Instructions

Peel the raw fresh turmeric and carrot Cut into small pieces. You may optionally grate it.
Optionally one can add cauli flower, Carrot and peas/matar too to this haldi sabzi. Or you may omit them.
You need curd equal to your turmeric. Add salt, dhania powder and red chili powder to curd and mix well.
Heat ghee in a heavy bottom kadhai/pan. Amount of ghee is again equal to your haldi.
When ghee is hot, fry your haldi pieces and when done, remove it to another plate.
Similarly fry gajar/carrot too in the ghee. Remove these too. Repeat for cauliflower and matar, if you intend to add these.
Once all veggies are fried and removed, add tadka of heeng, jeera, (optional tejpatta, badi elaichi and daalchini).
Lower the flame and add the curd mixed with masalas. Add grated ginger and chopped green chilies. Once the curd is cooked well, add your fried haldi and other veggies. Add milk in place of water if required.
Cook well until the ghee leaves the sides indicating the proper cooking. Garnish with fresh chopped coriander leaves. Enjoy haldi ki sabzi with hot Phulkas.

Servings : 4
Ready in : 30 mins
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.